“This is tasty but does not pack a lot of heat as posted. Next time I make this, I will be adding more jalapenos, cayenne & red pepper flakes. I don't usually add bell peppers to my chili and I think the bell peppers added here tend to make this chili sweeter. I made *notes for you to consider to pump up the heat. Credit: Bob Clauss for this grand prize award winning recipe @ a church chili cook off. Nov. 2011”
2hrs 10mins

Ingredients Nutrition


  1. Brown beef, pork and chorizo in a nonstick skillet. Drain any fat.
  2. Heat oil in a heavy pot over low heat; cook onions garlic, bell peppers and jalapeños for 15 minutes or until tender.
  3. Stir in the next 9 ingredients; cook 2-3 minutes to mellow flavors.
  4. Add tomates, tomato sauce, beans and add the brown meats. Stir to combine and heat through.
  5. Add beer, then simmer for 15 minutes, stirring once or twice. Season with salt.
  6. NOTE: I prefer a thicker chili, so I let it simmer longer than one hour on the stovetop.
  7. You can make it a day ahead to allow the flavors to blend.

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